MEATLESS MONDAY

Last week The Hubby and I took in the sights, sounds, and tastes of Middle Tennessee. We spent the majority of the week in Nashville eating, drinking, cheering (we went to two sporting events), laughing (two of the Grandbabies live here), and generally enjoying the sights (Ryman Auditorium, Country Music Hall of Fame, Opryland Hotel). It was an early anniversary trip/ Christmas gift to ourselves.

One of the places we ate was MISS MARY BOBO'S in Lynchburg. What a jewel of a place! It has a long history of hospitality dating back to 1908 when Miss Mary and her husband opened it to boarders. Miss Mary passed away at the age of 101 in 1989 but her legacy lives on today in this quaint little town.

From the time I called for reservations (we were lucky there was a space for us- you MUST call way ahead of time) and the sweet southern lady talked to me as if we were sisters, until the dinner bell rang at 11 a.m. the next Wednesday; I knew it was going to be a unique experience.

We were escorted to our dining room by our hostess, Miss Helen, a retired Kindergarten teacher who surely has found a most perfect way to spend part of her retirement! We were joined by 6 other guests(co-workers having their annual Christmas lunch)  and seated around the dining table where our hostess introduced us and instructed us on the correct way to pass the food family style. 

The menu included chicken and dressing, ham, fried okra, macaroni and cheese, sweet potato souffle, green beans, cranberry chutney, homemade rolls, sweet tea and Heavenly Fudge pie with coffee for dessert.

Miss Helen encouraged us to eat to our heart's content and kept the conversation going with anecdotes about the house and the history of Miss Mary.

Of course, I had to have a cookbook and you can be assured that my family will be seeing those recipes during the holidays. However, the experience of being a guest at Miss Mary's can not be duplicated!

Since it's Meatless Monday I will share one of  Miss Mary's sweet potato recipes.

UPSIDE-DOWN SWEET POTATOES

3 lbs. sweet potatoes

1/4 c. butter

1/2 c. sugar

1 tsp. vanilla

1 tsp. cinnamon

1 c. marshmallows

1 c. coconut flakes

Bake potatoes in their skins, peel and place in a medium mixing bowl. Mash with butter, sugar, vanilla, and cinnamon. Stir to blend well. Butter a 1 1/2 qt. baking dish. Line the bottom and up the sides with the marshmallows, then sprinkle with coconut. Spoon potatoes over coconut.

TOPPING

1/4 c. butter

1/2 c. brown sugar

1/2 c. pecan pieces

In a small saucepan melt butter and stir in brown sugar. Sprinkle pecans over the top of potatoes and pour sugar mixture over all.

Bake at 350 for 10 min., until hot and bubbly. 

Yield: 8-10 servings

FRIDAY'S FAMILY FAVORITE

In keeping with yesterday's theme of recipes including a favorite soft drink I chose the recipe for today. It comes from one of the  favorite cookbooks in my collection RECIPES AND REMEMBRANCES compiled by West Lonsdale Baptist Church (Aunt Deede's former church) in 2000. I have used so many recipes from this book and it remains in a position of honor on my counter with the five books I keep close at hand instead of in the cabinet. In a pinch I can always pick it up and find a great family pleasing dish!

COCA COLA ROAST

3-5 lb. roast, cut of your choice

1 pkg. Lipton Onion Soup Mix 

1 (12 ou.) Coke or Diet Coke

Place meat in roasting pan and sprinkle soup mix over top. Add Coke, cover and bake at 325 for 3 hours.

RECIPE NOTE: Put this in the oven before you leave for Sunday School and it is done when you get home from church!

THIRSTY THURSDAY

I chose today's recipe because it intrigues me! I haven't tried it yet, but I'm seriously thinking about it sometime during the holidays. I ran across it in my emails from TASTE OF HOME (another excellent cooking publication). Yes, I definitely subscribe to too many food magazines..just ask The Hubby! My philosophy is, "You can't have too many choices when it comes to trying new recipes!" 

MULLED DR. PEPPER

8 c. Dr. Pepper

1/4 c. packed brown sugar

1/4 c. lemon juice

1/2 tsp. ground allspice

1/2 tsp. whole cloves

1/4 tsp. salt

1/4 tsp. ground nutmeg

3 cinnamon sticks (3 inches)

In a 3 qt. slow-cooker, combine all ingredients. Cover and cook on low for 2 hours or until heated through. Discard cloves and cinnamon sticks. Yield 8-10 servings

*SURPRISING NUTRITIONAL FACTS: 1 serving=105 calories, 69 mg. sodium, 27 g. carb.

I will probably try this with DIET DR. PEPPER which will definitely help the calories and carbs. Not sure about the taste though. I tend to shy away from diet drinks. DIET DR. PEPPER, however is tolerable.

CROCKPOT WEDNESDAY

This week I tried a slow-cooker recipe from the November issue of FOOD NETWORK MAGAZINE. This magazine has become my 2nd favorite of all the magazines I subscribe to. SOUTHERN LIVING remains my all-time favorite. I happened to have a bag of barley in the pantry left-over from a soup recipe so I decided this was a perfect way to use it and try something a little different at the same time. The Hubby declared it a winner; so I will be making it again. Whenever I use beef I try to limit the amount and this recipe only calls for 1 1/4 pound.

SLOW-COOKER BEEF AND BARLEY

1 1/4 lb. boneless beef chuck (in one piece) My grocer didn't carry a roast this small so I halved it and froze the other half for another day

1 c. pearl barley
1/2 lb. cremini mushrooms, quartered (I omitted since the hubby doesn't do mushrooms)
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and green parts only) I used half an onion since I forgot to look for leeks at the grocery
1 sprig of thyme
4 c. low-sodium beef broth
1 tbsp. soy sauce
Horseradish,for serving (optional) I tried Horseradish on mine but I did not like it.
Combine all ingredients in a slow-cooker. Add 1 c. water, 1 tsp. salt, and 1/4 tsp. pepper. Cover and cook on low, undisturbed, for 8 hours.
Uncover and skim off excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow-cooker with some water, if desired. Divide among shallow bowls and top with beef. Serve with horseradish, if desired.

TUESDAY'S TREAT

As reported last week, my Bible study group, The Journey Women, came to  lunch. It was a real treat for me to plan the menu, set the table, and serve my friends. I've always loved cooking and entertaining but I never seemed to really have enough time to do what I wanted. Now that I'm retired I have time to plan and prepare and it makes it so much more satisfying! I've learned a few things in the process. 
Here are a few hints that have helped me:

• Plan the menu ahead of time with your guests in mind.
• Choose some things that can be prepared ahead and either frozen or refrigerated.
• Decide ahead of time what serving pieces you will need.
• List your tasks for each day leading up to the occasion including the day of. Don't be afraid to list small details.
• Set the table beforehand so that guests can be served and then be seated easily.
• Have drink choices easily accessible so that guests can serve themselves.

The menu for our luncheon included 2 types of quiche-veggie and ham, spinach salad, fruit salad, miniature bran muffins, hot spiced cider, coffee, miniature cheesecakes, and a goody bag with peanut butter balls to take home. Today's recipe was our dessert. It is a treat that I have made for years. It can be made ahead of time and refrigerated, is easy to make and serve, and is pretty as well as tasty!

MINIATURE CHEESECAKES
2 (8oz.) pkgs. cream cheese, softened
2 eggs
2 tsp. vanilla
1/2 c. sugar
1 can cherry pie filling (I used sugar-free)
Vanilla Wafers
Beat softened cream cheese,eggs,vanilla, and sugar together for 5 minutes. Put vanilla wafer in cupcake liner, top with mixture and bake at 350 for 10 min. Cool. Chill pie filling and cheesecakes for 30 min. Top with cherries before serving.
YIELD: 2-3 dozen 

 

MEATLESS MONDAY

In keeping with the potato theme today's recipe is a low-fat potato casserole. It would be great as a side dish or to carry to a covered-dish dinner as a vegetable. Lots of times potato casseroles are full of fat and calories. This one cuts fat and calories by using low-fat and whole milk in place of cream, and flour for thickener in place of cream or cheese. The potatoes are pre-boiled to speed up the baking time since low-fat milk curdles if it is in the oven too long.

LOW-FAT SCALLOPED POTATOES
2 tbsp. unsalted butter, plus more for the dish
Kosher salt
3 pounds Yukon Gold potatoes, peeled and thinly sliced
2 tbsp. all-purpose flour
1 c. low-fat milk (1%), at room temperature
1 c. whole milk, at room temperature
freshly ground black pepper
1/4 tsp. freshly grated nutmeg
1/4 c. gruyere cheese

1. Preheat the oven to 350. Lightly butter a 3 quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8-10 minutes. Drain the potatoes and return to the pot.
2. Meanwhile, melt 2 tbsp. butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
3. Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

SEAFOOD SUNDAY

I absolutely LOVE catfish! Of course my favorite way to eat it is fried. Anytime we are eating fresh seafood I always look for it first on the menu. Today's recipe is very easy and very good. I prefer to use small fillets from the seafood market but most of the time I'm stuck with frozen.

MUSTARD FRIED CATFISH
2/3 c. yellow cornmeal
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 c. prepared mustard
4 catfish fillets (6 oz. each)
oil for frying (I like canola or peanut)
In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture.
In an electric skillet or deep-fat fryer heat oil to 375. Fry fillets, a few at a time, for 2-3 min. on each side or until fish flakes easily with a fork. Drain on paper towels.
YIELD: 4 servings
   

SOUPER SATURDAY

Keeping with yesterday's theme,POTATOES,I found a delicious recipe for potato soup. Talk about warming, comfort food, this recipe really has all the qualifications! It's thick and creamy, includes bacon and cheese, and it will certainly warm your insides on a cold December day!

LOADED POTATO SOUP
4 red potatoes
2 tsp. olive oil
1/2 c. chopped onion
1 1/4 c. fat-free lower sodium chicken broth
3 tbsp. all-purpose flour
2 c. 1% low-fat milk, divided
1/4 c. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 bacon slices, halved
1/3 c. shredded cheddar cheese
4 tsp. thinly sliced green onions

PREPARATION

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 c. milk; add to pan with 1 1/2 c. milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

FRIDAY FAMILY FAVORITES

Potatoes have been, and always will be, a favorite of mine. I think I could eat them in some form every day. Today I will share some easy potato recipes that are healthier for you than traditional mashed potatoes with butter and cream and fries done in oil.
OVEN FRIES
4 medium potatoes
1 tbsp. olive oil
2 1/2 tsp. paprika
3/4 tsp. salt (I omit)
3/4 tsp. garlic powder
Cut each potato into 12 wedges. In a large bowl combine other ingredients and toss potatoes to coat. Transfer to a cookie sheet or baking pan coated with cooking spray. Bake at 400 for 40-45 min. or until tender, turning once.

RANCH POTATOES
1 1/2 lb. Yukon Gold potatoes (about 4 medium)

2 tbsp. light butter

1/4 tsp. salt

1/2 tsp pepper

1/3 c. reduced fat ranch dressing

2 turkey bacon slices, cooked and crumbled (I omit)

Bring potatoes and water to a boil in a large dutch oven; boil 15-20 min. or until tender. Drain; peel, if desired.

Beat potatoes at low speed with an electric mixer just until mashed. Add butter, salt, and pepper. Gradually add dressing, beating just until smooth. Top with crumbled bacon; serve immediately.

ROASTED NEW POTATOES

24 small round red potatoes (about 2 1/3 lb.)

olive oil-flavored cooking spray

1/4 c. Italian-seasoned bread crumbs

1/4 c. grated fresh Parmesan cheese

3/4 tsp. paprika

Place potatoes in a Dutch oven; add water to cover. Bring to a boil; reduce heat, and cook, uncovered, 15 min.or until tender; drain and cool slightly.

Preheat oven to 450.

Quarter potatoes; coat with cooking spray. Combine breadcrumbs, cheese, and paprika; sprinkle over potatoes, tossing to coat well. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450 for 20-25 min. or until coating is crispy.

TUESDAY'S TREAT

This week I am hosting my Journey Women group from church for a luncheon. I've really enjoyed getting to know these remarkable ladies. They welcomed me into the group that was already well established. We meet weekly for Bible and book study, sharing joys and hurts, prayer, and planning for outreach projects. The group continues to bless my life! I want to send them home with a little "favor" so I decided to share an old favorite, Peanut Butter Balls. I have made this recipe for as long as I can remember and have no idea where it came from. I DO know it's easy AND yummy!

PEANUT BUTTER BALLS 
 2 sticks margarine
1 c. peanut butter
1 1/2 c. oatmeal
1 box powdered sugar
1 c. coconut
1/2 c. chopped pecans
1 c. chocolate chips (I like to use dark chocolate since it contrasts with the sweetness of the powdered sugar)
Melt margarine, let cool. Mix all other ingredients in a large bowl. Add margarine and mix together with your hands. Form into 1 inch balls. Makes about 50 balls. These are very rich so try not to make the balls too large.

MEATLESS MONDAY

This year we had two Thanksgiving dinners. Very fitting since we are doubly blessed with friends and family! We have so many blessings that, actually, we could name them daily and never get finished. I am reminded daily of that and the need for an "attitude of gratitude".The second meal was at our house with Mom B., Aunt Deede and J.F., and Sandy and Mark. The "elders" were not able to travel to Atlanta to be with us on Thursday. Since we had been traveling all week I needed to come up with simple dishes that I could fix the morning of. The menu included Honey Baked Ham (always wonderful), fruit salad, green beans (Allen's-doctored up a bit), peas (Kroger frozen), rolls (Sister Schubert's), corn-on-the-cob (frozen from this summer's crop), Aunt Deede's chocolate chip banana bread, cheesecake sampler(from the Honey-Baked Ham store), pumpkin pie (Kroger bakery), and Creamy Red Potato Salad (today's recipe).

CREAMY RED POTATO SALAD

4 pounds small red potatoes

1 onion, thinly sliced

2 celery stalks, thinly sliced

1/3 c. whole-grain mustard (I used Kroger's brand Private Collection Whole Grain Garlic Mustard)

2 tbsp. red wine vinegar

1 1/4 c. mayonnaise

2 tbsp. sweet pickle relish

salt and pepper to taste (I omit salt) However my son, the sous chef, says you should always salt your water when you cook potatoes or pasta

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain;slightly cool.

Cut potatoes in half and place in a large bowl. Add onion and celery. In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.

FRIDAY FAMILY FAVORITES

Yesterday was Thanksgiving and the family gathered at my sister Sandy's home to celebrate. Our children are now young adults (EEK!) and each of them loves to cook. All three are very creative and know the way around the kitchen. I LOVE the fact that they now WANT to be in the kitchen and help out. Everybody had a part in the meal (even Sandy who doesn't cook). Today's recipe is her contribution to the meal; and a delicious one at that!
Our menu included turkey, mashed potatoes(Ray style), dressing(Mom B.'s recipe), green beans, fried okra, spinach salad, "Ravy" (Ray's special gravy), rolls, grilled veggies(zucchini, yellow squash, onions, mushrooms in an awesome marinade-Mark's forte-done on the Big Green Egg), pumpkin pie, pumpkin chocolate chip muffins(today's recipe), and apple dumplings (Kim style). 

LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

4 eggs (Sandy used Egg Beaters)
1/2 c. oil (Sandy substituted applesauce)
1 c. unsweetened applesauce
1 (16 oz.) can pumpkin
1 1/2 c. sugar
3 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
12 oz. semi-sweet chocolate chips


DIRECTIONS:
Mix first 5 ingredients together, separately, mix dry ingredients. Blend the two mixtures together, fold in chips. Generously fill 24 greased or paper-lined muffin cups.(the paper cups tend to not work very well)
Bake at 450 for 16-20 min.

Photos by Kimberly Knap Photography(aka Kimmy-my favorite niece)

SOUPER SATURDAY

Chili is one of our favorite "cold weather" soups. It's not always easy to find a vegetarian substitute for this old favorite. Today's recipe fits that bill nicely. I first made this chili to have on hand for guests at Christmas 2003. It works perfectly for keeping on hand and even freezing.

VEGETARIAN CHILI
Cooking spray

3/4 c. chopped red bell pepper

3/4 c. chopped green pepper

1 garlic clove, minced

1 tbsp. chili powder

1 tsp. dried Italian seasoning

1(16 oz.)can Great Northern beans, rinsed and drained

1(15oz.) can kidney beans, rinsed and drained

1 (15oz) can tomato sauce

1 (15 oz) can black beans, rinsed and drained

1 (14.5 oz) can no-salt added diced tomatoes undrained

5 tsp. grated Parmesan cheese

Place a dutch oven coated with cooking spray over medium-high heat until hot. Add onions and peppers, and saute 10 min. or until tender. Add garlic; saute 30 seconds. Add chili powder and next 6 ingredients(chili powder through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes until thoroughly heated. Ladle into soup bowls; sprinkle with cheese.

YIELD: 5 servings

*I love to make a large pan of cornbread or muffins to go with the soup! YUM!

FRIDAY FAMILY FAVORITES

I found this recipe in the November issue of Cooking Light Magazine. It is quick and easy with simple ingredients and the Hubby gave it the thumbs up! I served it with some garlic bread and a salad and it made a delicious, complete meal.

CHICKEN AND SAUSAGE JAMBALAYA

2 tsp. canola oil

6 oz. reduced fat smoked sausage-halved lengthwise and cut into 1/4 inch slices

1/2 c. chopped onion

1/2 c. chopped celery

1/2 c. chopped green pepper

2 garlic cloves-minced

1 c. uncooked long-grain white rice (I used brown rice)

1 c. water

1/4 tsp. ground red pepper

1/8 tsp. salt (I omit)

6 fresh thyme sprigs (I didn't have fresh so I add ground thyme-about 1 tbsp. or to taste

1 14.5 oz. can chicken broth-fat-free, low sodium

1 14.5 oz. can no salt added diced tomatoes, undrained

1 c. shredded skinless, boneless, rotisserie chicken breast

Heat a dutch oven over medium-high heat. Add oil to the pan, swirl to coat. Add sausage;saute 1 min. or until browned. Add onion, celery, bell pepper, and garlic; saute 6 min. or until tender. Add rice and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 min. or until rice is tender. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 min. or until heated thoroughly.

Serves:4

SOUPER SATURDAY

Today's recipe is a true Italian delight. You may have had a soup that is very similar if you have eaten Olive Garden's never ending soup and salad. I especially love the hot turkey Italian sausage and the cannellini beans!

PASTA E FAGIOLI

1 tbsp. olive oil

6 oz. hot turkey Italian sausage

1 1/2 tbsp. bottled minced garlic (If you've never tried this you're in for a surprise. It makes adding garlic so easy-no chopping, peeling etc. and it works better in some things)

1 (16 oz.) can fat-free, less-sodium chicken broth

1 cup water
1 (8oz.) can no-salt added tomato sauce 

1 c. uncooked small seashell pasta (about 4 oz.)

1/2 c. grated Romano cheese, divided

1 1/2 tsp. dried oregano

1/4 tsp. salt 

1/4 tsp. white pepper

2 (15oz.) cans cannellini beans or other white beans, drained

Minced fresh parsley (optional)

Crushed red pepper (optional)

PREPARATION

Heat the oil in a large saucepan over medium-high heat. Add the sausage and garlic; saute 2 minutes or until browned, stirring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 c. cheese, oregano,salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 min.; sprinkle with 1/4 c. cheese. Garnish each serving with parsley and red pepper, if desired.

YIELD:8 servings (serving size: 1 cup)

CROCKPOT WEDNESDAY

Even though I'm retired now I haven't retired from living! I still have days where we're really busy and I just don't want to stay in the kitchen. Therefore, I LOVE MY CROCKPOT! I found today's recipe in the current issue of FOOD NETWORK MAGAZINE, which is an excellent publication by the way. 

SLOW-COOKER BEEF AND BARLEY

1 1/4 lb. boneless beef chuck (in one piece)

1 c. pearl barley

1/2 lb. cremini mushrooms, quartered

4 stalks celery, quartered

6 medium carrots,quartered

2 medium leeks, sliced (white and light green parts only)

1 sprig thyme

4 c. low-sodium beef broth

1 tbsp. soy sauce (I would use low sodium as well)

Kosher salt and freshly ground pepper (I omit salt)

Horseradish for serving

1. Combine first nine ingredients in a slow cooker. Add 1 c. water, 1 tsp. salt, and 1/4  tsp. pepper. Cover and cook on low undisturbed, 8 hours.
2. Uncover and skim off excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with beef. Serve with horseradish, if desired.

THIRSTY THURSDAY

It's a blustery Fall day. The leaves are swirling and the wind is whistling. It's the perfect day for something warm and spicy to drink. Not only will these drinks warm you on the inside; but they will also have your home smelling delicious! They are perfect for after a football game or just for sitting around the fireplace or the t.v. with your favorite sweetie! Happy Fall Y'all!

LEMON HOT CIDER

1/2 gallon apple cider

1/2 c. lemon juice

1/2 c. orange juice

3 cinnamon sticks

1 tbsp. cloves

Heat slowly, garnish with orange slices and cinnamon sticks.

HOT FRUIT PUNCH

6 cups water, divided

2 individual tea bags

1 c. sugar (use Splenda if desired)

1 c. orange juice

1/2 c. lemon juice

1/2 c. white grape juice

Bring 1 c. water to a boil. Add teabags; steep for 5 min. Discard tea bags. Stir in sugar until dissolved.

Combine remaining water, juices, and tea in a Dutch oven; heat through. Serve warm.

Makes 2 qts.

CROCKPOT WEDNESDAY

This dish uses less expensive round steak and includes healthy veggies for a hearty mid-week dinner. Since it goes right into the crockpot it is also EASY! Serve it over noodles (NO YOLKS IS MY FAVORITE BRAND). Whole grain noodles are also a healthy choice.

SMOTHERED ROUND STEAK
1/3 c. all-purpose flour
1 tsp. salt (I omit)
1/4 tsp. pepper
1 1/2 lb. round steak, cut into 1 1/2 inch strips
1 large onion
1 large green pepper
1 can (14.5 oz.) diced tomatoes, undrained
1 jar (4 oz) sliced mushrooms, drained (I omit because of the hubby)
3 tbsp. soy sauce
2 tbsp.molasses
Hot cooked noodles, optional

• In a large resealable plastic bag, combine flour, salt and pepper. Add beef and shake to coat. Transfer to a 3 qt. slow cooker. Add the onions, green pepper, tomatoes, mushrooms, soy sauce and molasses.
• Cover and cook on low for 7-8 hours or until meat is tender. Serve with noodles if desired.

• YIELD: 4 servings

TUESDAY'S TREAT

In the Fall all thoughts turn to pumpkins. Today's treat is a snack with a pumpkin twist.I ran across it in the current issue of SIMPLE AND DELICIOUS. I thought it would be a great "t.v. treat" or something to have on hand for guests at Thanksgiving and Christmas. Enjoy!

CANDIED PUMPKIN SPICE PECANS

1/4 c. butter, cubed

1/2 c. sugar

1 tsp. pumpkin pie spice

1 tsp. vanilla extract

2 c. pecan halves

Melt butter in a large heavy skillet. Add sugar; cook and stir over medium heat until sugar is dissolved. Reduce heat; cook until dark reddish brown, about 15-20 min, stirring occasionally.

Stir in pumpkin pie spice and vanilla; add pecans. Cook and stir 3-5 min. longer or until pecans are toasted. Spread onto foil to cool.

MEATLESS MONDAY

It's Fall Y'all and I'm looking for hearty recipes that don't involve meat! This one really fills the bill. Taco salad has always been a favorite of mine and this one is simple AND meatless!It would make a marvelous Fall supper!

HEARTY MEATLESS TACO SALAD
1 head iceberg lettuce, torn into 1 inch pieces
1 head romaine lettuce, torn into 1 inch pieces
1 (15.5 oz.) can chili beans, drained and rinsed
1 (15.25 oz.) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (8oz.) pkg. shredded Mexican Cheddar Jack cheese blend (I LOVE Sargento cheeses and they have a low fat version of this cheese)
1 tomato, diced
1(9 1/4 oz) bag corn chips ( Fritos can't be beat!)
Light Catalina salad dressing

1. In a large bowl, combine lettuces, chili beans, corn, black beans, cheese and tomato
2. Just before serving, add corn chips and desired amount of salad dressing; tossing gently to coat. Serve immediately with fresh orange wedges.

I PREFER TO MIX THE LETTUCE SEPARATE FROM THE REST OF THE INGREDIENTS AND LET EACH PERSON MAKE THE SALAD TO TASTE WITH DRESSING ETC. I DON'T LIKE MY CORN CHIPS THE LEAST BIT SOGGY!

TUESDAY'S TREAT

I promised last week that I would publish one of my Aunt Deede's favorite recipes. This one is so easy that you only need one bowl and that's the one you cook it in! The icing is simple as well. Since there are no eggs in the cake that makes it a wee bit more healthy!

EGGLESS CHOCOLATE CAKE

1 1/2 c. all purpose flour, sifted

1 tsp. baking soda

1/2 tsp salt

1 c. sugar

1 tbsp. vinegar

1 tbsp. vanilla

3 tbsp. cocoa

1/2 c. oil 

1 c. cold water

Use an 8x8 pan(mine is glass). Sift all dry ingredients into the pan. Put a hole in the middle and pour in liquids. Stir with a fork until blended. Bake at 350 for 35 min.

ICING FOR EGGLESS CHOCOLATE CAKE

2 c. powdered sugar

2 tbsp. butter

2 tbsp. cocoa

just enough milk to make a spreadable consistency

Mix first 3 ingredients and slowly add milk until the icing is spreadable.

MEATLESS MONDAY

I'm always trying to find an appetizing side dish. The hubby will eat most vegetables; but there are some, like zucchini, that need a little help. Today's recipe uses pimentos to give the dish a little kick. It's quick, easy, and healthy. It makes a great accompaniment to fish or chicken. ENJOY!

ZUCCHINI AND CORN SKILLET

3 small zucchini

1 tbsp. butter or margarine

1 tbsp. vegetable oil

1-2 garlic cloves, minced

1 (15 1/2 oz.) can whole kernel corn, drained (2 cups fresh corn kernels can be substituted)

1 (2 oz.) jar diced pimento, drained

1 tsp. salt (I omit)

3/4 tsp. lemon pepper

 1/2 c. (2oz. shredded mozzarella cheese

2 tbsp. chopped fresh basil (I have also used dried basil)

Cut each zucchini lengthwise into quarters. Thinly slice quarters.

Melt butter or margarine with vegetable oil in a large skillet over medium-high heat; add zucchini and garlic, saute 3-4 minutes.

Add corn and next 3 ingredients; cook stirring often, 2-3 minutes or until zucchini is tender. Sprinkle with cheese and basil; heat until cheese melts.

YIELD: 6 servings

THIRSTY THURSDAY

There's nothing more delicious and thirst quenching than good old southern sweet tea. I like it year round. Some people just have a knack for making it and then there's me. I make it but I can't seem to get it just right. Nowadays I make green tea because it's supposed to be very healthy. I use Splenda to cut down on sugar. I really don't like artificial sweeteners so most of the time the hubby does all the tea drinking at our house. Today's recipes are two that are very good. I have used them before when company comes and they were a hit. Hope you enjoy!

LEMON TEA

 6 cups water
3 family-size tea bags (I use decaf-Luzianne is good)
1(12 oz) can frozen lemonade concentrate, thawed
1 c. sugar (Splenda will work)
1/2 tsp. almond extract
Garnish-sliced lemons
In a small saucepan bring water to a boil. Add tea bags; remove from heat, and let steep for 20 minutes. Discard tea bags. In a pitcher or serving bowl, combine remaining ingredients and enough water to make 1 gallon, stir. Garnish with sliced lemons, if desired.

SPARKLING PEACH TEA

1 Crystal Light Peach flavor Low Calorie Iced Tea Mix

3 cups cold water

1 bottle(1 liter) diet ginger ale

Place drink mix in a large plastic or glass pitcher. Add water; stir until mix is dissolved.

Stir in ginger ale just before serving. Pour over ice cubes in 8 tall glasses.

 

CROCKPOT WEDNESDAY

I'm always on the lookout for a "comfort food" that will go in the crockpot and deliver a delicious result. Today's recipe comes from a cookbook my Aunt Deede gave me in 2000. It contains recipes from West Lonsdale Baptist Church. Aunt Deede is an awesome cook. She and my Uncle JF have been married 65 years. He just turned 90 this summer. She has cooked healthy meals for him every day of their marriage. She always fixes a hearty breakfast that includes homemade biscuits. He MUST have his bread; so she fixes cornbread almost every day. By the way, she worked full time until her retirement as well! Even though this particular recipe is not her personal one(I'm not sure she even owns a crockpot); I will include it today and publish some of her favorites at a later date.

CUBED STEAK AND GRAVY
2 pkg. cubed steak (use the amount that will work for your family)
1 can golden mushroom soup
1 can milk
1 pkg. Lipton Onion Soup Mix
Flour
salt and pepper to taste
oil
Season meat with salt,(I omit) pepper, and flour. Brown on both sides. Place meat in the crockpot. Mix soup, onion soup mix and canned milk and pour over the meat. Cook all day on medium setting.

Fresh broccoli and carrots and mashed potatoes(splurge) would be wonderful as sides!

TUESDAY'S TREAT

Chocolate is one of my favorite vices! Every year around the holidays I make some type of fudge or candy featuring chocolate. Today I will share a couple of my favorite treats.

DOUBLE DECKER FUDGE

1 tsp. butter

1 c. peanut butter chips

1 can (14 oz) sweetened condensed milk, divided

1 tsp. vanilla

1 c.(6oz) semi-sweet chocolate chips

Line an 8 inch square pan with foil; butter foil and set aside

In a microwave-safe bowl, combine peanut butter chips and 2/3 c. milk. Microwave on high for 1 min; stir. Microwave at additional 15 second intervals, stirring until smooth. Stir in1/2 tsp. vanilla. Pour into prepared pan. Refrigerate for 10 min.

Meanwhile, in a microwave-safe bowl combine chocolate chips and remaining milk. Microwave on high for 1 min; stir. Microwave at additional 15 second intervals, stirring until smooth. Stir in remaining vanilla. Spread over peanut butter layer.

Refrigerate for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1 inch squares. 

MICROWAVE FUDGE 

Microwave 12 ounces semi-sweet chocolate chips and a 14 ounce can sweetened condensed milk for 5 min. Stir vigorously, then add 1 1/2 c. chopped nuts and 1 tsp. vanilla. Spread in an 8 inch square pan lined with buttered parchment paper. Refrigerate and cut into squares.

 

MEATLESS MONDAY

This weekend we will be hosting good friends from Georgia who are coming for the UT vs GA football game. We'll probably be eating out for most of the weekend but I know we'll want a yummy breakfast on Sunday morning so I'll be making the RAINBOW QUICHE. I love it because it makes two pies, it has no meat, and it's easy to make ahead or freeze for later use. Even though we'll be yelling for opposite teams (GO BIG ORANGE!!!) I still want to feed them well!

RAINBOW QUICHE

Pastry for single crust pie (9inch)

1 1/2 c. chopped fresh broccoli florets

1 c. sliced fresh mushrooms (I omit since the hubby dislikes them)

1 small onion, finely chopped

1 each small green, red, and orange peppers, finely chopped (Kroger carries them in a 3 pkg-1 of each color!)

2 tbsp. butter

1 c. chopped fresh spinach

1 c. (4oz.) shredded Mexican Cheese blend

6 eggs

1 1/4 c. 2% milk (I use skim)

1/2 tsp. salt (I omit)

DIRECTIONS:   

• Line a 9 inch pie plate with pastry; trim and flute edges. In a large skillet saute broccoli, onion, mushrooms, and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk the eggs, milk and salt; pour over cheese. 

• Bake at 350 for 45-55 min. or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Yield: 8 servings    You may also use this recipe to fill 2 frozen deep-dish pie shells. Bake the quiches for 40-45 min. Each yields 6 servings

FAMILY FAVORITES FRIDAY

As I said earlier this week we will be attending two family reunions this weekend (the Shinpaugh-my Mom's family, and the Herron-my Dad's clan). Today's recipe is new to me (imagine that) and I'm taking it to both reunions because it sounded like a perfect main dish to transport. I needed something I could prepare ahead and refrigerate then bake the morning of and transport, something that had simple, family friendly ingredients, and something that we would enjoy as leftovers (hopefully there won't be any). I found this dish in one of my Paula Deen magazines. In her article she writes that it is a favorite of Katy Mixon, her son Bobby's wife. I hope your family will enjoy it too!

FAMILY-STYLE CHICKEN DIVAN
1 medium-size head of broccoli
3 c. diced cooked chicken (I'm using canned chicken to make it faster)
1 (10 3/4oz) can cream of chicken soup (use reduced sodium)
1/4 c. mayonnaise
2 tbsp. water
1/2 tsp. fresh lemon juice
1/4 tsp. curry powder
1/4 tsp.ground black pepper
1/3 c. bread crumbs or crushed crackers
1/4 c. shredded cheddar cheese
2 tbsp. butter or margarine melted

1. Preheat oven to 350. Lightly grease a 13x9 baking pan.
2. Steam broccoli until crisp tender. Place broccoli florets in prepared baking dish. Sprinkle chicken over broccoli.
3. In a medium bowl, combine soup, mayo., water, lemon juice, curry powder, and pepper. Pour over chicken and broccoli.
4. In a small bowl, combine bread crumbs, cheese, and melted butter. Sprinkle mixture over casserole. Bake for 25-30 min. or until golden brown and bubbly.

Makes 8-10 servings

THIRSTY THURSDAY

Fall brings cool weather, sweaters, and the urge for drinks to warm the insides. One of my favorite things to do when guests arrive is to fill the crockpot or a large Dutch oven with a warm spicy cider. It's a great "all-day" drink when you're watching football games or just visiting. Today's recipes are variations on that theme.

CIDER SIX WAYS
BASIC SPICED APPLE CIDER
2 qts. (64 oz) apple cider
1/4 c. brown sugar
15 whole cloves
10 whole allspice
2 (3 inch) cinnamon sticks
Combine cider and sugar in a large saucepan, stirring until sugar dissolves. Add remaining ingredients, and bring to a boil. Reduce heat to medium and simmer 15 min. Strain through a sieve, discard solids, and serve warm.
YIELD: 8 servings
CRANBERRY-APPLE: After the cider reaches a boil, reduce heat, and stir in 2 c. unsweetened cranberry juice; let simmer for 20 min.
POMEGRANATE-VANILLA: Just before the cider mixture reaches a boil, add 1/2 vanilla bean, split lengthwise. Reduce heat, and stir in 2 c. pomegranate juice. Let simmer for 20 min.
CITRUSY-SPICED: Use vegetable peeler to shave 2 or 3 (2 inch) sections of orange or lemon rind (no white pith) and add them to the cider while it simmers.
APPLE CIDER NOG: After pouring cider into individual cups top eah with a spoon of low-fat vanilla ice cream. Serve immediately.
ROSEMARY: Stir in three (4-5 inch) sprigs of fresh rosemary before the cider mixture reaches a boil. Reduce heat and simmer for 20 min. Strain before serving.

CROCKPOT WEDNESDAY

Yesterday I tried a new recipe in my trusty crockpot. It was a real hit so I'll share it here today!

SAVORY MUSHROOM AND HERB PORK ROAST

2 medium onions, chopped

12 fresh baby carrots (I just dumped about 1/2 a bag in)

1 boneless pork shoulder butt roast (3-4 lbs.) I used a pork tenderloin almost 2 lbs.

1 can condensed cream of mushroom soup, undiluted (try to get the "healthy" version with less salt etc.

3/4 c. chicken broth

1 can (4 oz.) mushroom stems and pieces, drained (I deleted this. The hubby doesn't do m.rooms)

1/2 tsp. dried thyme

1/2 tsp. Worcestershire sauce

1/4 tsp. dried rosemary, crushed

1/4 tsp dried marjoram

1/4 tsp. pepper

1 tbsp. cornstarch

2 tbsp. cold water

French-fried onions, optional

Place onions and carrots in a 5 qt. slow cooker. Cut roast in half; add to slow cooker. In a small bowl, combine soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender

Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 min. or until thickened. (I omitted this step because the gravy was already thick enough to suit me and we don't typically add gravy anyway).

Serve pork with gravy. Sprinkle with French Fried onions if desired. (I did not to save calories and fat)

I served this with some fresh steamed asparagus doused with fresh lemon juice. The recipes suggested noodles or mashed potatoes which I'm sure would be yummy! (Too many carbs)

 

 

TUESDAY'S TREAT

I am the first to admit that baking is not my forte, especially baking cookies. They invariably turn out too dry and hard because I tend to cook them too long. I'm working on that and sometimes I get decent results if I really work at it. I found the recipe for these cookies on the lid of the Quaker oatmeal box. We try to eat oatmeal three or four times a week since fiber is an important part of a healthy diet. This recipe just sounded good so I ventured out to try cookies once more. I was successful! The cookies were moist, and chewy and they stayed that way when stored. So today I share this recipe with all you "real" bakers out there and hope you enjoy them as much as we did!

VANISHING OATMEAL RAISIN COOKIES
1/2 c.( 1 stick) plus 6 tbsp. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar (you may use Splenda if you choose)
2 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. Quaker oats (quick or old fashioned)
1 c. raisins (I had golden ones on hand and they worked fine) I'm going to try Craisins next time.
I also added about 1/2 c. chopped pecans

1. Heat oven to 350. In a large bowl, beat butter and sugars on medium speed with an electric mixer until creamy.
2. Add eggs and vanilla-beat well
3. Add combined flour, baking soda, cinnamon and salt-mix well.
4. Add oats and raisins-mix well
5. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 8-10 min. or until light golden brown. Cool 1 min. on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. 

Makes about 4 dozen cookies

MEATLESS MONDAY

This salad would be an awesome lunch or a side dish for dinner. I found it in Paula Deen's magazine. She apparently adapted it from a traditional Greek salad and added a Southern ingredient (black-eyed peas) to make it more interesting! Simple, refreshing, and easy to transport it will be a perfect dish for the two family reunions we will attend this weekend. Tis the season!

BLACK-EYED PEA GREEK SALAD

5 plum tomatoes, seeded and chopped

1 seedless  cucumber, chopped

1 green bell pepper, chopped

1 c. frozen corn, thawed

1 c. frozen black-eyed peas, blanched

1/2 c halved and pitted. kalamata olives

1/2 c. sliced red onion

 1/2 c. Greek vinaigrette dressing (Cardini's makes a delicious light Greek vinaigrette)

In a large bowl, combine tomatoes, cucumber, bell pepper, corn, black-eyed peas, olives and red onion.

Add vinaigrette, tossing gently to combine. Cover and chill, or serve immediately

SEAFOOD SUNDAY

We love seafood whether it's cooked at home or eaten at our favorite restaurant. I try to fix it in one form or another at least once a week because it is healthy as well as yummy. I really wish we had a good place to get fresh seafood but I have to resort to frozen most of the time. Tilapia is one of my favorites, not only because it has such a mild flavor, but also because it can be prepared in a variety of ways.


PECAN CRUSTED TILAPIA
1/2 c. dry bread crumbs
2 tbsp. finely chopped pecans
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. lowfat buttermilk
1/2 tsp. hot sauce
3 tbsp. all-purpose flour
4 (6oz.) tilapia or snapper fillets
1 tbsp. vegetable oil
4 lemon wedges
Combine 1st 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge each fillet in flour, dip in buttermilk mixture, dredge in breadcrumb mixture. Heat 1 1/2 tsp. oil in a large non-stick skillet over medium-high heat. Add 2 fillets and cook 3 minutes on each side or until fish flakes easily with a fork. Repeat procedure with the remaining fillets. Serve with lemon wedges.

SOUPER SATURDAY

It's that time of year when I start to crave soup. It warms your "innards" and satisfies your comfort food cravings. Usually I just put together my own version of Veggie Soup which turns out a little different each time I make it. The base is sauteed onion, garlic, and celery. Then I usually add a large carton of chicken broth, a large can of tomatoes and a small can of tomato sauce, next a can of kidney beans (drained),and 2 pkg. frozen soup mix (I love the one that includes okra). After it simmers slowly for awhile I usually add some form of pasta (something I have leftover in cabinet) and let it cook until the pasta is done. I use my largest pot and enjoy the soup for a few days after. Actually I think it's better warmed over. It also freezes well.
Today I will share another soup recipe that I tried this week.It is hearty and delicious! This one came from TASTE OF HOME. I recommend it as an excellent magazine.

VEGETABLE CHICKEN SOUP
1 large sweet onion
1 c. sliced baby portobello mushrooms (I left these out)
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1 tbsp. butter
1 tbsp. olive oil
5 garlic cloves-minced
3/4 pound boneless skinless chicken breasts- cut into 1/2 inch cubes
1 can (49 1/2 oz) chicken broth
1 can (28 oz.) crushed tomatoes-undrained
2 medium carrots- cut into 1/4 inch slices
1/2 c. medium pearl barley (I have no idea if the barley I used was "medium" but it worked just fine)
1 3/4 tsp. Italian seasoning
1 1/2 tsp. pepper
1/2 tsp. salt (I omit the salt)

• In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic , cook 1 minute longer.

• Transfer to a 5 qt. slow cooker. Cook on low for 5-6 hours or until chicken and barley are tender. My slow cooker was too small so I had to cook it on top of the stove in a large pot simmering slowly.

YIELD: 7 servings 1 1/2 cup= 212 calories, 6 g. fat (2 g sat.) 36 mg cholesterol, 1,236 mg sodium-use no sodium broth and tomatoes and omit salt  and this will be much lower., 27 carbs., 6 g. fiber, 15 g. protein

FRIDAY'S FAMILY FAVORITES

There are some dishes that we go back to time after time and today's choice is a perfect example. It combines ease of preparation, healthy ingredients, and a "comfort food" feel. I have various recipes for Chicken Pot Pie but use this one most of the time. I hope you'll enjoy it as well!

 CHICKEN POT PIES (the recipe makes 2 pies)
 2 cans (9 3/4 oz each) chunk white chicken, drained
1 can (15 1/4 oz) lima beans, drained (substitute peas if you're finicky!)
 1 can sliced carrots (15 oz.), drained
1 jar (4 1/2 oz.) sliced mushrooms, drained (the hubby doesn't like mrooms so I delete them)
1 can (14 1/2 oz.) sliced potatoes, drained
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted (look for healthier choices)
1 can condensed cream of chicken soup, undiluted
1 1/2 tsp. rubbed sage
1/4 tsp salt (I omit-there's enough salt in the other ingredients)
1/4 tsp. pepper
2 pkg. (15 oz. each) refrigerated pie crust
1 tbsp. butter, melted

• In a large bowl, combine the first 10 ingredients. Line 2- 9 inch pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter.
• Cover and freeze one pie for up to 3 months. Bake the remaining one at 375 for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting.
• TO USE THE FROZEN PIE: Remove from the freezer 30 minutes  before baking. Cover edges of crust loosely with foil; place on a baking sheet.

Bake at 425 for 30 minutes. Reduce heat to 375, remove foil. Bake 55-60 minutes longer until golden brown. Let stand for 10 minutes before cutting.
YIELD: 2 pies (6 servings each)

THIRSTY THURSDAY

In an effort to add fruits and vegetables to our diet and to substitute healthy snacks for potato chips and cookies I stumbled across smoothies. Smoothies have been around for a long time (as usual I'm a little behind)!
They can be complicated or simple. I prefer simple! Really all you need is a good blender, some yogurt, a source for ice, and fruit-fresh or frozen. Today I will include a few of our favorite variations on this theme.

BANANA
Blend 2 bananas, 1/2 c. each vanilla yogurt and milk, 2 tsp. honey, a pinch of cinnamon and 1 cup ice. (285 calories)

STRAWBERRY BANANA
Blend 1 banana, 1 cup strawberries, 1/2 c. each vanilla yogurt and milk, 2 tsp. honey, a pinch of cinnamon and 1 cup ice. (310 calories)

BLUEBERRY-BANANA
Blend 1 banana, 1 c. blueberries, 1/2 c. unsweetened coconut milk, 1 tbsp. each honey and lime juice, 1/4 tsp. almond extract and 1 cup ice.

CREAMY PINEAPPLE 
Blend  2 cups chopped pineapple, 1/2 cup cottage cheese (lowfat), 1/4 cup milk, 2 tsp. honey, 1/4 tsp. vanilla, a pinch each of nutmeg and salt (I omit the salt), and 2 cups ice

DRINK UP!

TUESDAY'S TREAT 
Sometimes you just need a special treat! Even in the middle of a busy week it can add a little sparkle to your day! Today's treat has been a favorite of mine for years. It is definitely a "once in a while treat" since it's not on anybody's healthy list. HO HUM! I make it for holidays or for special occasions when you need a lot of sweets. In the past I have made Christmas goodie bags for everyone with these inside. Hope they make your day!
P-NUT BUTTER BALLS
2 sticks margarine
1 c. peanut butter (if you use crunchy omit pecans)
1 1/2 c. oatmeal
1 c. chocolate chips (I like dark chocolate)
1 c. coconut
1 box  powdered sugar 
1/2 c. chopped pecans
Melt margarine, let cool. Mix all other ingredients. Add margarine and mix together with your hands. Form into 1 inch balls. Makes about 50.

ENJOY ALONG WITH A VIGOROUS WORKOUT!
 

CROCKPOT WEDNESDAY

The crockpot is an indispensable tool in the kitchen of a busy cook. It can be used for various tasks including preparing a meal while away from the kitchen, keeping food warm, or serving on a casual buffet. Today's recipe is a party food. The meatballs could be used as a snack or placed on a serving table with hoagie rolls and toppings to make some killer meatball sandwiches.

PARTY MEATBALLS
1 pkg. (38 oz.) frozen cooked meatballs, thawed
1 bottle (14 oz.) ketchup
1/4 c. A.1. steak sauce
1 tbsp. minced garlic
1 tsp Dijon mustard
Place meatballs in a 3 qt. slow cooker. In a small bowl, combine the ketchup, steak sauce, garlic, and mustard. Pour over meatballs. Cover and cook on LOW for 3-4 hours or until meatballs are heated through.
Yield: about 6 dozen
1 meatball=52 calories, 4g. fat (2 sat) 11 mg cholesterol, 193 mg. sodium, 3g. carbohydrate, trace fiber, 2g. protein

MEATLESS MONDAY!
Cutting down on meat in our daily diet has been a challenge. Carnivores rule at our house but you can learn some new tricks to satisfy the savage beast inside. One of these is to have one day when meat is totally absent from the menu and include a satisfying tasty substitute. This veggie and bean simmer provides lots of healthy ingredients and has all the trappings of a comfort food!
COLORFUL VEGGIE AND BEAN SIMMER
1/2 medium onion-chopped
1 1/2 tbsp. garlic-chopped
1 tbsp olive oil
1/2 c. zucchini-chopped
1 c. frozen bell pepper strips
1/2 c. frozen broccoli
1 can (14.5 oz.) diced tomatoes (use no salt added for good health)
1 can garbanzo beans-rinsed and drained
1/8 tsp. ground cumin
pepper to taste
Saute onions and garlic in olive oil over medium heat until lightly browned and tender. Add zucchini, bell pepper and broccoli; cook until veggies begin to soften. Add tomatoes and beans. Add cumin and black pepper to taste. Cover and simmer for 15 minutes, or until all veggies are cooked and some liquid has been reduced. Refrigerate any leftovers. Serves 4

BROCCOLI IN DISGUISE

Broccoli is another one of those 'SUPER FOODS"! However the "SUPER HUBBY" only tolerates it. Since he is my biggest "food critic" and the one who has to eat everything I put in front of him I must find ways to make broccoli more appetizing, Today's recipes received rave reviews from my favorite critic and may strike a chord with your " broccoli hater" as well!

BROCCOLI AND RED PEPPERS

Cook 1 lb. broccoli florets and 1 sliced red pepper in salted boiling water (I omit the salt) just until tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tbsp. olive oil in a skillet over medium heat. Add 1/2 c. chopped walnuts, 2 sliced garlic cloves and 2-4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt (NOT)

BROCCOLI CHICKEN CASSEROLE

1 1/2 c. water

1 pkg. (6ounces) chicken stuffing mix (low sodium)

2 c. cubed cooked chicken I use 2 cans chicken drained (Kroger brand is good)

1 c. frozen broccoli florets

1 can condensed broccoli cheese soup, undiluted (also low sodium)

1 c. (4 ounces) shredded cheddar cheese

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from heat; cover and let stand 5 min. 

Meanwhile, layer chicken and broccoli in a greased 11x7x2in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.

Bake, uncovered, at 350 for 30-35 minutes or until heated through. YIELD:6 servings  (great frozen and reheated)

SUMMERTIME SQUASH

Yellow squash is running out the ears of the backyard gardener and overflowing into the local markets. I find it to be sort of bland when cooked alone so I searched high and low for some ways to make it more interesting. I found two recipes that are delicious. The first, SQUASH AND CARROT SAUTE, is quick and easy. The second, SUMMER SQUASH CASSEROLE, takes more time but is also good. Try them and you may find good use for all those squash!


SQUASH AND CARROT SAUTE
2 medium carrots, sliced     4 1/2 tsp olive oil     2 yellow summer squash, sliced
1 medium onion, sliced        1 tsp. garlic powder     1/4 tsp. salt     1/4 tsp. pepper
In a large skillet  , saute carrots in oil until crisp tender. Add the remaining ingredients and saute 3-4 min. longer or until vegetables are tender.
  

 SUMMER SQUASH CASSEROLE
 2 1/2 lb. yellow squash, sliced     3/4 c. chopped green onions     1 c. reduced fat mayonnaise
 2 large eggs, lightly beaten (can use egg substitute)     1 tbsp. all-purpose flour,   1/2 tsp. salt
1 (10 oz.) block cheddar cheese, shredded,    1 c. soft, fresh breadcrumbs   2 tbsp. butter, melted

1. Combine squash and onions in a large microwave safe bowl. Cover tightly with plastic wrap. folding back a small edge to allow steam to escape. Microwave on HIGH 8 min. or until squash is tender. (Do not drain)
2. Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in squash mixture and cheese. Spoon mixture into a lightly greased 11x7 baking dish; cover tightly with plastic wrap folding back a small edge to allow steam to escape. Microwave on HIGH 10 min. or until casserole is set; remove from microwave and let stand 10 min.
3. Stir together breadcrumbs and melted butter; microwave 2 minutes. Sprinkle over casserole.